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Hash Brown Nests with Portobellos and Eggs

Taste of Home
  • minutes
  • Serves 12

INGREDIENTS

2

Bacon strips, cooked and crumbled

1 lb

frozen shredded hash brown potatoes, frozen

1/2 lb

Baby portobello mushrooms

1 tbsp

Basil, fresh

1

Garlic clove

1/4 cup

Shallots

7

Eggs, large

1 dash

Cayenne pepper

1/4 tsp

Pepper

1/2 tsp

Salt

2 tbsp

Butter

2 tbsp

Sour cream

1/4 cup

Swiss cheese